Steamed Duck Leg with Preserved Olives and Dried Lily Flowers 欖菜金針蒸鴨髀

This savory Cantonese dish features tender duck leg steamed with fragrant preserved olives and delicate dried lily flowers, creating a rich and aromatic flavor profile. It's a comforting and traditional meal perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 2 duck legs (about 500g total)
• 2 tbsp preserved olives (欖菜)
• 15g dried lily flowers
• 3 slices ginger
• 1 tbsp light soy sauce
• 1 tsp Shaoxing wine
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tbsp cornstarch
• 1 tbsp water
• 1 tsp sesame oil
• 1 spring onion, chopped for garnish

Steps

1. Soak the dried lily flowers in warm water for 30 minutes until softened. Squeeze out excess water and tie each flower into a knot. Set aside.
2. Score the skin of the duck legs with a few shallow cuts. Blanch the duck legs in boiling water for 2-3 minutes to remove impurities, then rinse well and pat dry.
3. In a bowl, combine light soy sauce, Shaoxing wine, sugar, white pepper, cornstarch, water, and sesame oil to make a marinade.
4. Add the blanched duck legs, preserved olives, and ginger slices to the marinade. Mix well to coat the duck legs evenly. Marinate for at least 20 minutes.
5. Place the marinated duck legs, preserved olives, and ginger in a heatproof dish. Arrange the knotted lily flowers around the duck.
6. Steam the duck legs over high heat for 30-35 minutes, or until the duck is tender and cooked through.
7. Garnish with chopped spring onion before serving hot with steamed rice.

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